﻿For Chili: In 4- to 6-quart heavy bottomed pot, heat oil. Add chicken and, over medium heat, brown it lightly, stirring to keep it from sticking or burning. When chicken is browned, add onions and garlic. Brown some more, stirring so garlic doesn't burn, about 1-2 minutes. Add chiles, jalapeños, tomatillo sauce, chicken broth, cumin and oregano. Stir and turn heat down so that stew comes to a gentle simmer. Cover and let cook until chicken is tender, about 15-20 minutes. Stir in drained beans; season with salt and pepper to taste and let heat another 5 minutes or until the beans are hot.

For Garnishes: Put optional toppings — cheese, onions, cilantro and tortilla chips — on the side for people to use as they wish.